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Triple Chocolate Brownies



Triple Chocolate Brownies
These were totally gorgeous. They were crispy on top and gooey in the middle - my perfect brownie.

I made these for a family BBQ and they were well and truly gobbled. My husband announced yesterday that he's going on a diet - he worked out he's put on 3 stone since we've been together (mind you he was way too skinny when I first started going out with him) and feels it's now time to lose some. So no more brownies for the time being - well at least until he gets bored of his diet.

TRIPLE CHOCOLATE BROWNIES


Ingredients:
185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar

Method:
Step 1: Cut the butter into smallish cubes and tip into a medium bowl. Break the dark chocolate into small pieces and drop into the bowl. Cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
While you wait for the chocolate to cool, preheat oven on to 180c. Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Now tip the flour and cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps.

Step 2: Chop the white and milk chocolate into chunks on a board.

Step 3: Break the eggs into a large bowl and tip in the sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is.

Step 4: Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in this powder. Finally, stir in the white and milk chocolate chunks until they're dotted throughout.

Step 5: Pour the mixture into the prepared tin, and put in the oven for 25 minutes. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

Step 6: Leave the whole thing in the tin until completely cold, then cut into squares.
Recipe source: BBCgoodfood.com
Beth Sachs
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Mozzarella, Tomato and Rocket Salad with Basil Oil Dressing


Well, I can't really claim any recipe here, just good quality ingredients! These three beauties were part of the Natoora box I received recently and I can tell you, they were fantastic, especially the mozzarella.


Mozzarella
Datterini Tomatoes
Rocket


I served this very simple salad with a crusty baguette - I was in food heaven!
Beth Sachs
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Tomato, Chicken and Basil Fusilli


To save time I made the tomato and basil sauce the night before so it literally took 15 minutes to get to the table. A great weekday night supper.....and Lowen REALLY enjoyed it. This one I'm writing down!


TOMATO, CHICKEN AND BASIL FUSILI


Ingredients:to serve 4
Tomato and Basil Sauce;
2 Garlic Cloves
1 Onion, chopped
100ml White Wine
Splash of Cider Vinegar
2 tins chopped tomatoes
Pinch chilli flakes
1TSP each of sugar, salt and pepper
Large Handful of Basil (from Natoora)
100g Buffalo Mozzarella (from Natoora)

250g Fusilli
Handful of leftover roast chicken
Parmesan, grated
Rocket to garnish (from Natoora)

Method:
Step 1: Make sauce - fry onion and garlic until soft, add wine and vinegar and fry until evaporated. Add tomatoes, chilli flakes, Sugar, Salt and Pepper and simmer for 1 hour. Add torn basil leaves and mozzarella
Step 2: Meanwhile cook pasta according to instructions and drain. Add to sauce
Step 3: Stir through chicken and serve topped with Parmesan and rocket salad
Beth Sachs
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